Thursday, July 5, 2012

Ma Geok & Ham Jin Beng (马脚油条，五香咸金饼)

Got myself a new recipe book "Popular Kuih Muih" by One Publisher, last week. The first 2 recipes were these popular kuihthat we used to eat during childhood. I'm not so sure how the taste it would be from the ingredients stated in this book, whether they are really tested or taste really the "childhood taste" (早古味) that we hardly find nowadays. So without any hesitation..I tried it out right after buying this book.

Bravo!!That's the expression in my face once I tasted them!!! Really soft and they tasted really good...^^

My husband gave me a thumbs up for it...:)

Not too complicated but it does abit time consuming here. Almost the same like makingbreads.
But eating them just took a few minutes then they are all gone...hahaha!

I like to eat Ham Jin Paeng but seldom buy it because the look at the big wok with that 'black' oil frying in it did scare me though. Good for you that you made your own. Hopefully one day I will make this at home too! Thank you!

Hi Connie,Alkaline water is a kind of acidic water which sell in a bottle in Malaysia. It is usually used in the "Plain Glutinuos Dumplings" which is also widely sell in Thailand. Those dumplings to be eaten with sugar or kaya here.** It makes the glutinuos dumplings rice to look yellowish**

Hi Michelle K,You are welcome, I've made it again last 2 days when my parents came visit. They loved it..:)

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